high protein, vegetable packed lunch…can be prepared hot the day of or eaten cold after cooking the night before
ingredients:
- 1/4 c dry quinoa
- 1/2 bunch asparagus
- 1/2 yellow bell pepper
- 1/2 can chickpeas
- handful sunflower seeds
- 1 large egg
- 1/2 bunch watercress
- fresh basil, torn
- balsamic vinegar
- olive oil
- spices (cayenne, turmeric, garlic powder, black pepper used here)
instructions:
- chop asparagus and bell pepper, massage with olive oil, roast at 400F until soft and turning brown (about 20 mins)
- meanwhile cook quinoa according to package directions
- wilt watercress in skillet, set aside
- when all cooking items are completed, top quinoa with watercress and roasted vegetables
- add chickpeas, sunflower seeds and basil
- drizzle balsamic vinegar and sprinkle spices on top
- fry egg in olive oil and add to bowl to complete the meal
orangesandoceantides 